Only at first glance it may seem that a dish with such an unusual name is difficult to prepare, but in fact it is not at all. The recipe for beef medallions is very simple, they are prepared from a tenderloin or an apple, wrapped with bacon and served with sauce so that the meat is not dry. Surprise your family and friends with a gourmet cuisine that is so easy to cook at home.

What are beef medallions

Meat medallions are a delicacy of French cuisine. It is a small piece of beef round or oval in shape, about 1.5 cm thick. They are fried in a pan or baked in the oven. Ideal with vegetables and cereals. This dish is popular in many countries of the world, it is considered a restaurant, but with the necessary ingredients, it will not be difficult to cook it at home.

How to Make Beef Medallions

When choosing meat, it is better to give preference to fresh meat of young animals. Medallions are prepared from such a part of the carcass as a tenderloin or bullseye (the muscle of the outer thigh). In extreme cases, you can use frozen meat, but this will affect the structure and taste of the finished dish. It is not necessary to beat the tenderloin, it is already very tender. If you use other meat, then you need to beat it evenly, previously wrapping in cling film.

Beef needs to be cut across the fibers. If you can’t cut a beautiful medallion, then make minced meat, then form round cutlets. In restaurants, you can also find minced medallions. They are also called lazy. You can make the meat even more tender by pickling. Also, after roasting based on meat fat, sauces are prepared, mainly with the addition of wine and cream.

Marinade for juicy medallions

The easiest way to quickly and tasty marinate meat is to mix any vegetable oil with spices. Grated onions, garlic, ginger, dried and fresh herbs such as thyme, rosemary can be used for this. Beef is well marinated in soy sauce, mustard. The combination of meat with citrus juices will be interesting. You can also pour meat with dry wine or champagne.

Recipe

Medallions are fried mainly in ghee from two sides or wrapped in foil and baked in the oven. This option is preferable, since the meat is cooked in its own juice, it turns out more tasty and healthy. You can also cook them in a slow cooker. There is a combined method of cooking, when the meat is first lightly fried to a delicious crust, then baked in the oven. Choose the right gourmet recipe for you.

Beef tenderloin

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 137 kcal / 100 grams.
• Cuisine: French.
• Difficulty: medium.

The classic recipe for beef tenderloin medallions with wine. The presence of mushrooms, a mixture of three types of oil and tomato sauce gives a special taste to the dish. Medallions are obtained with a delicious golden crust. It is better to serve them hot, so the taste of beef and sauce is better revealed. The dish goes well with red dry wines.

Ingredients:

• beef tenderloin - 1 kg;
• champignons - 250 g;
• chicken broth - 250 ml;
• tomato sauce - 100 g;
• wine - 70 ml;
• butter - 40 g;
• sunflower oil - 20 ml;
• olive oil - 20 ml;
• spices to taste.

Cooking method:

1. Cut the tenderloin into medallions, season with salt and pepper.
2. Cut mushrooms into thin plates.
3. Heat the sunflower oil in a pan, put the meat and fry the slices for 2 minutes on both sides.
4. Put the meat on a plate as shown in the photo.
5. In the pan where the steaks were grilled, add olive and butter.
6. When the mixture is hot, send the mushrooms to fry with a pinch of salt until golden brown.
7. Add tomato sauce, after a couple of minutes, when it warms up, pour in the wine, reduce heat and evaporate.
8. When the wine has evaporated, pour in the chicken stock. During cooking, it should halve in volume.
9. Return the beef to the pan, stew in the resulting sauce for 5-7 minutes.
10. Serve the dish hot.

Beef Bullseye

• Time: 1 hour.
• Servings Per Container: 4 Persons.
• Calorie content: 159 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: French.
• Difficulty: medium.

The unusual name of the part of the carcass “beef apple” is the muscle of the outer thigh. Delicious medallions are made from this meat. Beef goes well with vegetables in any form. According to this recipe, the pulp is served with stewed vegetables. Another beef apple goes well with pickles and fresh vegetables. As a side dish, you can serve rice and other cereals.

Ingredients:

• beef apple - 1 kg;
• vegetable oil - 60 ml;
• onions - 4 pcs.;
• pickled tomatoes - 4 pcs.;
• carrots - 2 pcs.;
• salt, seasonings - to taste.

Cooking method:

1. Cut the beef apple into rounded slices.
2. Beat off from all sides with a kitchen hammer or the back of a knife.
3. Heat the vegetable oil, put the beef in a pan and fry for 4 minutes on each side until a crust appears.
4. Transfer the contents of the pan to a plate.
5. Peel the onion, cut into thin rings.
6. Remove the peel from the carrots, rinse well, cut into circles.
7. Heat a little sunflower oil in a saucepan, fry vegetables for 5-7 minutes.
8. Peel the pickled tomatoes, add to the stewpan.
9. Add a little water, add salt, seasonings and stir.
10. After 10-15 minutes, put the beef apple to the vegetables and simmer for half an hour.
11. Use vegetables from the sauce as a side dish.

In creamy sauce

• Time: 50 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 184 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: French.
• Difficulty: medium.

Beef pulp goes well with creamy sauces. This recipe uses fat cream to make it. It is better to take a product with a fat content of 30%. Then the dish will have a pronounced creamy taste. In some cases, cream is replaced with fat milk. So that the medallion does not fall apart during frying, it is bandaged with food thread, before serving it is removed.

Ingredients:

• filet mignon - 800 g;
• wine - 50 ml;
• cream - 50 ml;
• butter - 40 g;
• bacon - 4 strips;
• garlic - 2 teeth .;
• onions - 1 pc.;
• salt, pepper - to taste.

Cooking method:

1. Cut the fillet mignon across the fibers into pieces with a diameter of 7-8 cm.
2. Beat the pieces with a culinary hammer or the back of a knife.
3. Wrap each piece of bacon to make a rounded shape, fasten with a rope, as shown in the photo.
4. Heat oil in a pan.
5. Peel the vegetables, chop the onion into thin rings, chop the garlic in any convenient way.
6. Fry the beef on all sides for 3 minutes, including on the sides.
7. Add vegetables to the pan, grind all together.
8. Carefully remove the threads, pour the wine, cream, simmer until thick.
9. Before serving, pour meat into the resulting sauce, garnish with greens.

In the pan

• Time: 1 hour.
• Servings Per Container: 2 Persons.
• Calorie content: 167 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: French.
• Difficulty: medium.

You can fry beef medallions in a regular pan, or use the grill. During the preparation of steaks, a tasty crust with characteristic stripes forms on the grill pan. Marbled beef slices marinated in soy sauce. You can use the classic look, mushroom or garlic, to your taste. Steaks are obtained medium-rare with a pink layer inside.

Ingredients:

• beef tenderloin - 500 g;
• soy sauce - 50 ml;
• olive oil - 20 ml;
• garlic - 6 tooth .;
• salt, pepper - to taste.

Cooking method:

1. Strip fillet edge, remove veins as much as possible.
2. Cut the medallions 1.5-2 cm thick.
3. Put the meat slices in a separate bowl, fill with soy sauce, squeeze the garlic, leave a couple of cloves whole.
4. Stir and refrigerate for 30 minutes.
5. Lubricate the grill pan with oil, put the coarsely chopped garlic, warm well.
6. Spread the steaks and fry for 3 minutes over medium heat on each side.
7. Salt the meat if soy sauce is not salted.
8. Serve a dish with potatoes, fresh vegetables or pickles.

In a slow cooker

• Time: 1 hour 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 151 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: French.
• Difficulty: medium.

With the advent of the multicooker, the preparation of many dishes has become more affordable. At the same time, they have a richer taste and are somewhat healthier than food prepared in a pan. To create this dish, any multicooker that has a baking mode is suitable. After the beep, be sure to readiness of the beef. If the meat juice is transparent, then you can safely serve it on the table, otherwise it must be prepared.

Ingredients:

• beef tenderloin - 500 g;
• hard cheese - 150 g;
• milk - 100 ml;
• sour cream - 100 ml;
• butter - 20 g;
• garlic - 4 teeth .;
• tomatoes - 4 pcs.

Cooking method:

1. Salt raw medallions, pepper, put on the bottom of the bowl in one layer and fry on the cream in the "Frying" mode for 4 minutes on each side. The cover must be open.
2. Then grease each layer of fried beef with sour cream and garlic, top with sliced \u200b\u200btomatoes and sprinkle with grated cheese.
3. Pour the contents of the multicooker with milk, close the lid.
4. Set the “Baking” mode and cook for 1 hour.

In the oven

• Time: 1 hour 15 minutes.
• Servings Per Container: 3 Persons.
• Calorie content: 152 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: French.
• Difficulty: medium.

Beef tenderloin cooked in the oven has a special taste and aroma. This recipe involves baking with sauce. Creamy onion dressing can be prepared separately in a pan. In this case, the tenderloin is not saturated with these tastes, but will be prepared in its own juice. To enhance this meaty taste, you can fasten the slices not with a rope, but with food foil.

Ingredients:

• beef tenderloin - 600 g;
• red wine - 130 ml;
• cognac - 80 ml;
• olive oil - 80 ml;
• cream - 70 ml;
• butter - 20 g;
• bacon - 3 strips;
• onions - 1 pc.;
• garlic - 1 tooth .;
• salt, black pepper - to taste.

Cooking method:

1. Rinse the tenderloin under cold water, dry.
2. Cut into slices, beat slightly.
3. Wrap each slice of bacon, secure with a rope.
4. Sprinkle with salt and pepper.
5. Warm the pan with olive oil well.
6. Put the beef steaks, squeeze lightly, fry for 3-4 minutes on each side.
7. Turn over again, fry for 2 minutes on both sides.
8. Lubricate the baking tray with butter, put the medallions on it.
9. Peel the onion, cut into half rings, spread on top into meat slices.
10. Pour cognac, red wine over the contents of the pan, and sprinkle with garlic.
11. Bake in a preheated oven at 180 ° C for 30 minutes.
12. After 10 minutes of cooking, remove the baking sheet, fill it with cream, cook the remaining time.
13. Pour sliced \u200b\u200bsauce with onion before serving.

Juicy beef medallions with spicy sauce

• Time: 30 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 158 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: French.
• Difficulty: medium.

For meat lovers with sweet and sour sauce this recipe for beef medallions is suitable. A characteristic sweetness is given by an apple, and sourness - by a cherry. Berries must be seedless. You can use both fresh and frozen cherries. Before cooking, you should defrost the berries, get rid of excess moisture, then send them to the pan to prepare the sauce.

Ingredients:

• beef tenderloin - 1 kg;
• dry red wine - 100 ml;
• cherry - 60 g;
• vegetable oil - 40 ml;
• apple - 1 pc.;
• spices to taste.

Cooking method:

1. Cut the beef fillet across the fibers, form medallions.
2. Lightly beat back, sprinkle with spices for a barbecue.
3. When the meat is soaked, fry it in vegetable oil on both sides until cooked.
4. Roast apple slices with beef.
5. Put the beef on a plate.
6. In the pan, send the pitted cherries, pour the wine, season with black and red pepper, mix and evaporate a little.
7. Pour the beef sauce before serving.

Recipe for Beef Medallions in Bacon with Wine Sauce

• Time: 40 minutes.
• Servings Per Container: 4 Persons.
• Calorie content: 144 kcal / 100 grams.
• Purpose: for lunch, dinner.
• Cuisine: French.
• Difficulty: medium.

A delicious recipe for beef medallions in bacon. Shallot gives a special taste to the dish. A sauce based on beef broth and red dry wine makes the meat more juicy. Together they form a harmonious flavor ensemble. Beef is wrapped in bacon so that the medallion keeps its shape and is not dry. In addition, these ingredients combine well to taste.

Ingredients:

• beef tenderloin - 800 g;
• dry red wine - 400 ml;
• beef broth - 400 ml;
• butter - 80 g;
• flour - 20 g;
• caraway seeds - 5 g;
• bacon - 4 strips;
• garlic - 4 teeth .;
• shallots - 3 pcs.
• salt, pepper - to taste.

Cooking method:

1. Cut the clipping into 8 round medallions, as shown in the photo.
2. Fight lightly, sprinkle with salt and pepper.
3. Cut each strip of bacon in half and wrap a piece of beef in half.
4. Melt half the butter in a pan, fry each piece for 2 minutes on both sides.
5. Put the beef on a plate, cover with foil so that it does not cool.
6. Put the remaining butter in the pan, squeeze the garlic, finely chopped shallots and cumin. Strain the mass until the onions are soft, about 3 minutes.
7. Add flour to the sauce, mix so that there are no lumps left.
8. Pour in the broth and wine.
9. Boil for about 12 minutes, stirring constantly, until the sauce thickens and decreases in volume.
10. Warm beef with sauce before serving.

Five secrets of delicious medallions

To make the beef medallions prepared with your hands perfect in taste and technique, use five secrets from professional culinary specialists:

1. Do not salt the meat before cooking. It will immediately release the juice and it will turn out to be very dry. Add salt after the formation of a golden crust.
2. Cook breaded medallions. For this, ordinary breadcrumbs or ground nuts, sesame seeds, chickpeas, rice flour or corn starch are suitable.
3. Wet meat does not form a golden brown. Pat the marinated meat or beef slices without pretreatment with a paper towel and only then send them to fry.
4. If the meat turned out to be dry, then fill it with creamy or sour cream sauce and put in the oven for 20 minutes at a temperature of no more than 120 ° C. Beef will become more juicy.
5. Check the readiness of the meat with a toothpick or wooden skewer. If the juice is clear at the puncture site, then the medallions are ready.

Video

This dish is among the most exquisite. Beef medallions will be appreciated by any foodie. They are attributed to traditional French cuisine, which is distinguished by many recipes for cooking meat.

But similar dishes are available in many European countries, for example, in Italy or Germany. Some of them believe that the cooking method was invented by their people. Let's get acquainted with the classic version of creating a dish, as well as with its modifications.

Benefit and harm

This dish has many useful properties. Beef meat contains a lot of valuable substances, including iron and zinc, which is very important for the blood formation process. positively affects the activity of the digestive tract, strengthens the walls of blood vessels, removes harmful cholesterol.

Due to its high protein content, its use is recommended for people whose life is full of physical activity, since it is it that is necessary for the restoration of muscle tissue. The product is both nutritious and dietary. That is why beef needs to be included in the diet.

But abuse this product is not worth it. With excessive use of beef, all its beneficial properties are lost. There is a load on the stomach, liver and kidneys, and the tone of the cardiovascular system decreases. When eating low quality meat, the likelihood of problems increases.

Another negative feature of the dish is its preparation in sunflower oil. Excess of this product in the diet adversely affects the body. The use of a large number of spices and salt in the process can also cause negative consequences.

Difficulty cooking time

Medallions are among the dishes of medium difficulty. When cooking, a novice cook may have problems with the choice of ingredients and their processing, since it is necessary to know certain subtleties. But, knowing the rules, it is not difficult to cope with this work.

The time taken to cook may vary depending on the quality of the meat, as well as the marinade and sauce chosen. On average, the process takes about an hour.

Product Preparation

  The most important thing to prepare is choosing the right meat. Not every product is suitable for cooking, so you need to find out which part of the carcass should be used. This dish is prepared from tenderloin, and to get the most delicious food, they take an apple (the so-called muscle on the upper thigh).

The use of this meat allows to give the dish special tenderness and juiciness. Other parts of the carcass are sometimes used, but they must first be recaptured.

It is advisable to use fresh tenderloin. The use of a frozen product is allowed, but this may affect the taste.

The spices used are also important, as beef tenderloin medallions must be pickled. The taste of the dish depends on seasonings and sauce. Therefore, you should purchase the spices indicated in the recipe and add in the recommended amount.

Additional ingredients are selected based on shelf life and quality.

How to cook?

In the preparation of this dish, the sequence of actions should be followed.

Before you begin, you need to purchase the following components:

• tenderloin - 1 kg;
• butter - 2 tbsp. l .;
• champignons - 250 g;
• olive oil - 1 tbsp. l .;
• chicken broth - 1.5 tbsp. l;
• vegetable oil - 1 tbsp. l;
• dry red wine - 50 ml;
• spice;
• salt;
• pepper.

From these components it is possible to cook 3-4 servings of the dish.

Step by step recipe for beef medallions in the photo:

The meat is washed, dried with a towel and divided into pieces. Sprinkle each billet with pepper and salt.

Champignons cut into thin slices.

Sunflower oil is poured into a pan and heated.

The meat is placed in the pan. They are supposed to fry. Frying time - 1.5-2 minutes on each side.

Spread the meat on a plate, and mix the butter and olive oil in a pan.

Next, put mushroom slices in a pan and pour salt. Pieces of mushrooms are fried over medium-high heat until they become brown.

Then add tomato sauce to the mushrooms.

After 3 minutes, wine is added to the thickened sauce. It must be evaporated, so it is supposed to increase the fire.

Fried pieces of meat are placed in a saucepan in a pan. The fire should be minimized and stewed for 10 minutes.

The finished dish is placed on a plate and complemented with a side dish.

This product contains 167 kcal per 100 g. It contains 28 g of protein, 9 g of fat and 4 g of carbohydrates.

Cooking options

You can fry beef meat medallions not only in the traditional way. There are different types of this dish, which differ in the features of the heat treatment and the type of sauce used. Various additional ingredients may also be added.

Beef medallions with cheese and mushroom sauce

To prepare such a variety, you will need the following ingredients:

• beef tenderloin - 400 g;
• chicken broth - 200 g;
• champignons - 200 g;
• onions - 200 g;
• vegetable oil - 3 tbsp. l .;
• soft cheese - 100 g;
• thyme;
• ground black pepper;
• salt.

Work begins with the preparation of the sauce. Washed mushrooms and onions are diced. Mushroom slices are placed in the heated vegetable oil and fried until the liquid is almost completely evaporated.

Then they add onions, mix and continue frying until the ingredients are golden brown. Chopped cheese is sent to the onion-mushroom mixture, and after its melting, the broth is poured into the pan.

This composition is supposed to salt and pepper. On the stove it is held until a thick consistency is obtained. Washed beef is divided into pieces, the thickness of which should be about 3 cm.

Sprinkle each billet with salt and pepper on both sides. Also pieces need to be greased with oil. After that, they are wrapped in foil in a circle so that they retain their shape. Sprinkle the meat with thyme, place it on a preheated pan and fry both sides for 5 minutes.

Beef Medallions in Wine Pomegranate Sauce

Marbled beef can be used to make piquant-flavored medallions, which can be achieved with wine-pomegranate sauce.

Ingredients for such a dish:

• beef tenderloin - 200 g;
• garlic - 1 clove;
• olive oil - 2 tbsp. l .;
• chili pepper - 0.5;
• salt;
• worcester sauce - 2 tsp;
• shallots - 3;
• rosemary;
• pomegranate juice - 4 tbsp. l .;
• ground black pepper;
• red wine - 25 g.

The meat is supposed to be cleaned from films and grease, washed under running water and cut into rounded parts about 2 cm thick.

In a shallow plate, spread half the shallots, salt, pepper and rosemary.

They are joined by olive oil and Worcester sauce (also half). Chili should also be added. Beef is placed in the resulting mixture and the remainder of the listed ingredients is placed on top of it.

To ensure that the components are distributed evenly around the meat, you need to carefully stir them. Workpieces should be pickled for about half an hour. After that, the meat pieces are cleaned of the marinade and wrapped around the edge with aluminum foil.

A little olive oil is poured into the frying pan, to which is added rosemary and a clove of garlic. The meat is fried from 2 sides and transferred to a plate. Wine and pomegranate juice are sent to the same pan.

The remaining marinade can also be laid out in this container. The mixture should boil and extinguish for several minutes to get rid of moisture and thicken. After that, the sauce is filtered and added to the meat.

Meat Medallion Ratatouille

The preparation of this dish requires the use of the following ingredients:

• minced meat - 500 g;
• onion - 1;
• zucchini - 1;
• carrots - 1;
• eggplant - 1;
• tomato - 4;
• salt;
• spice.

Stuffing is sprinkled with salt and pepper, after which it is thoroughly kneaded and medallions are formed. They are laid out in a hot pan to fry on both sides.

Tomatoes (3 pcs.) Are cut into thin rings, similarly treated with zucchini and eggplant. The crushed onions are fried with the oil remaining after the meat. The last tomato is cut into small pieces and, together with grated carrots, is attached to the onion.

This mixture needs to be salted, close the container and simmer for 10 minutes. Prepared components are laid out in a round shape, following the sequence.

First lay eggplant, then zucchini, tomato and beef stew fried. Repeat until the ingredients run out. They are poured with sauce from a frying pan, covered with foil and sent to the oven for an hour (180 degrees).

Beef Medallions in a Multicooker

You can create medallions from a beef apple or beef tenderloin using a slow cooker.

To do this, prepare:

• meat - 500 g;
• butter - 20 g;
• cheese - 150 g;
• tomato - 4;
• milk - 100 ml;
• garlic - 4 cloves;
• sour cream - 100 ml;
• salt;
• spice.

The tenderloin cut into pieces is placed on the bottom of the bowl and the heat treatment is carried out with the addition of butter using the “Frying” mode. The frying time is 4 minutes, then the workpieces are turned over.

The lid does not need to be closed. Fried meat is smeared with sour cream mixed with garlic. On top of it lay circles of tomatoes.

Cheese grated and sprinkled on top of tomatoes. If there are too many pieces of meat, they must be laid out in layers, separating them with cheese and tomatoes. After that, milk is poured into the multicooker, the container is closed and cooking is continued in the “Baking” mode for an hour.

This original and popular recipe involves the use of such components:

• beef - 800 g;
• shallots - 3;
• dry red wine - 400 ml;
• garlic - 4 cloves;
• meat broth - 400 ml;
• flour - 20 g;
• caraway seeds - 5 g;
• bacon - 4 strips;
• butter;
• salt;
• pepper.

After washing the meat, cut it into round pieces (it should turn out to be 8 pcs.), Which must be sprinkled with pepper and salt. Strips of bacon are halved, and beef is wrapped in these pieces. Part of the butter is melted and the workpiece is fried in it.

The meat is transferred to a plate and covered with foil, so as not to cool. Shredded shallots are lightly fried on the remaining oil, garlic and caraway seeds crushed under a press.

Flour is added to this mixture and mixed until smooth. Wine and broth are poured there. Boil these ingredients for about 15 minutes until the sauce becomes thick.

In the process, it should be mixed. Fried beef is spread in the prepared sauce and warmed for about 5 minutes. After that, the dish can be sent to the table.

This variety is supposed to be prepared from the following ingredients:

• beef tenderloin - 600 g;
• lemon juice - 7 drops;
• soy sauce - 2 tbsp. l .;
• olive oil - 7 drops;
• ground black pepper;
• basil;
• oregano.

Beef is cleaned of excess film, washed under running water and divided into pieces, the thickness of which is 2 cm.

Marinade is obtained by combining olive oil and soy sauce. Peppers and herbs are attached to them, as well as lemon juice. Harvested pieces are poured with marinade and sent to the refrigerator for 3 hours.

Strips of foil are cut, with which blanks are wrapped around the edge. They are sent to the pan and processed, making a strong fire. After that, the meat is transferred to a mold treated with oil, covered with foil and sent to the oven for a quarter of an hour.

This is the easiest way to make beef medallions.

During operation, the following products will be used:

• beef - 500 g;
• olive oil - 20 g;
• salt;
• garlic - 6 cloves;
• soy sauce - 50 ml;
• pepper.

Medallions are cut out of meat cleared of film and veins. They are laid out in a bowl and watered with soy sauce. Garlic crushed under a press is added there.

The components are mixed and allowed to marinate for half an hour. Next, heat the grill pan, grease it and lay out the blanks for roasting. They need to be fried over medium heat for about 5 minutes on each side.

Roasting in the oven helps to preserve nutrients, so this cooking option is used very often.

Components for it:

• beef - 600 g;
• garlic - 1 clove;
• red wine - 130 ml;
• onions - 1;
• cognac - 80 ml;
• cream - 70 ml;
• salt;
• butter - 20 g;
• ground black pepper.

After washing and cleaning the veins, the beef tenderloin is cut into round slices. Each of them is sprinkled with pepper and salt. The meat should be fried in hot olive oil, and then transferred to a greased baking sheet.

Half rings of onions are laid on top of the workpieces, watered with cognac and wine. Garlic clove is pressed through a press and attached to the meat. Preheating the oven to 180 degrees, send the pan there for 10 minutes.

After that, pour the ingredients with cream and put them back again for another 20 minutes.

This is another original way of cooking. To implement it, you will need:

• beef - 1 kg;
• apple - 1;
• dry red wine - 100 ml;
• sunflower oil - 40 ml;
• salt;
• pepper;
• cherry - 60 g;
• spice.

Medallions are formed from beef fillet and seasonings are sprinkled on them. Workpieces should stand for about half an hour, after which they need to be fried. Simultaneously with the fillet, the apple cut into pieces is fried.

Cooked meat is placed on a plate, and wine is sent to the pan and combined with pepper and seedless cherries. This mixture must be kept a little on fire to evaporate part of the liquid. Then the sauce is poured over the meat before serving.

Video recipe

To make the dish tastier, you must choose the meat of young animals. A quality product has a red or pinkish color. The thickness of the workpieces should not exceed 3 cm - this will make the meat juicy.

Do not fry the product for too long - because of this, it will be dry. The optimal exposure time on each side is 3-5 minutes. Serve beef tenderloin medallions preferably with vegetable salad.

Meat medallions are a delicacy of French cuisine, which is a small round chops that are usually made from beef, veal, pork, turkey or chicken. Medallions are served in the best restaurants in the world, but they can be prepared at home. Fragrant tender medallions, fried in a pan or baked in the oven, are ideally combined with vegetables, potatoes and crumbly rice. Let's talk about how to cook medallions.

Quality tenderloin for delicate medallions

When choosing meat, give preference to fresh meat of young animals or fresh chilled products that can be bought at farm stores. However, delicious chops can also be prepared from frozen meat if it has not been re-frozen, which often happens during the transportation and storage of products.

Good pork should be light pink, with white fat, beef - bright pink or red, without films and veins, while beef fat can have not only white, but also a creamy color. For medallions, it is advisable to take a tenderloin, and if you buy chicken, then tender chicken fillet is more suitable. Be sure to check the elasticity of the meat by pressing it with a finger - if the flesh quickly regains its shape, then the meat is fresh. The surface of the meat may be wet, but not wet, otherwise it means that the piece was thawed before selling. The smell should be pleasant, not sour and without a sweet smell, by the way, when buying a frozen product, pay attention to the color - too dark meat is likely to be frozen repeatedly.

The shape, thickness and texture of meat

If you use tender tenderloin for preparing medallions, there is no need to think about how to cut round pieces, the main thing is that the thickness of the pieces is no more than 1.5 cm. Since the tenderloin is a motionless muscle, there are no films and other inedible parts in it, such meat is very tender and soft. It’s not necessary to beat the tenderloin, but if you beat it, the medallions will be even more tender and will melt in your mouth. Beat off evenly and on both sides, covering a piece of meat with plastic wrap to prevent the pieces from flying around the kitchen. The degree of beating depends on the rigidity of the meat, ideally it should acquire the texture of the souffle.

If you are using not tenderloin, but other meat, choose pieces without connective tissue or remove all veins. Cut the meat across, not along the fibers, otherwise it will be problematic to chew it. Carefully cut the medallions or make it even easier - chop the meat into small cubes to make almost minced meat, then form round cutlets. In general, minced medallions are very popular and tasty, because they always turn out soft and juicy.

Marinade for juicy medallions

If pickled meat is pickled at least an hour or two before frying, it will be even softer and juicier. The simplest marinade is any vegetable oil with spices, grated onions and garlic, but you can simply cover the medallions with lemon slices and onion rings. Dry meat, not intended for chopping, is recommended to sprinkle with dry mustard and leave for some time - such medallions will remain juicy, since mustard preserves the juice inside the meat and does not allow it to leak.

Very tasty, which after beating is watered with soy sauce, orange or lemon juice, sprinkled with spices and aromatic herbs, rubbed with chopped garlic and ginger. Sour citrus juices soften even tough meat, and ginger and garlic have a preservative effect, in addition, ginger prevents the formation of carcinogens during frying. At the end of pickling, meat can be poured with dry wine or champagne, for tenderness and a spicy taste.

Roasting and Sauce Selection

Medallions are fried on both sides, but not very long so that they are not dry, it is better to do this in vegetable or ghee. The best option is to bake the meat in foil, where it will be cooked in its own juice, which will make the medallions especially juicy, tasty and healthy. Medallions are also stewed or cooked in a slow cooker. If you have time, you can complicate the recipe by making medallions in batter, for example, from cheese, mixing beaten eggs, grated cheese and flour for batter. Dip the pieces of meat in this mixture and fry in a pan, it is very simple, fast and original. Another way to prepare medallions is to quickly grill pieces of meat in the oven for 20-30 minutes at 180 ° C.

The sauce for this dish can be served any: vegetable, mushroom, cheese, garlic, creamy, honey mustard, tomato, fruit and berry. Pomegranate sauce, guacamole, bechamel, satsivi, tkemali, adjika are perfectly combined with meat - with them medallions will acquire a unique zest!

Five secrets of delicious medallions

Secret 1.  Experienced chefs advise you not to salt the medallions before cooking and do not add salt to the marinade, because thanks to the salt, the meat immediately starts juice and after frying it turns dry. Salt the meat only after the formation of a golden crust, and it will always be juicy!

Secret 2.  The medallions fried in breading are very tasty, for it they use breadcrumbs, ground nuts or sesame, corn, chickpea, rice, whole grain wheat or rye flour, corn and potato starch.

Secret 3.  Never fry wet medallions, otherwise you will not get a golden crust. The meat taken out of the marinade should be patted with a paper towel and only then fry or bake.

Secret 4.  If you still overdried the meat, prepare any creamy, milk or sour cream sauce, fill it with medallions and put in the oven for 20 minutes at a temperature of 120 ° C. The meat will become softer, more tender and much juicier.

Secret 5.  This method preserves meat juice, and the medallions are melted in the mouth. The readiness of the meat is checked with a wooden skewer: if clear juice stands out, the medallions are ready!

Juicy beef medallions with spicy sauce

This recipe will be interesting to everyone who loves meat with sweet and sour sauce, in this case, apple and cherry are used for gravy. From three pieces of beef tenderloin, make medallions, beat them lightly for softness and grate with a mixture of barbecue spices. Let the meat soak in the aroma of seasonings and fry the medallions on both sides in vegetable oil until tender and brown. Fry the apple slices together with the meat; one large apple is enough for this amount of beef.

Put the prepared ones on the dish, and pour 60 g seedless cherries into the same pan, pour 70-100 ml of dry red wine and cook, stirring, until the sauce thickens. At the very end, salt it and season with black and red pepper, and then decorate the medallions with a cooled sauce and sprigs of fresh herbs. Beef chops with fruit sauce are also suitable for the festive table, they are cooked quickly and always turn out delicious, if you take a tender beef tenderloin for medallions.

How to Make Turkey Medallions Deliciously

Despite the fact that the turkey belongs to lean types of meat, soft and juicy medallions can also be prepared from it, if the turkey is well beaten and pickled before cooking.

For marinade in 3 tbsp. l olive oil add chopped clove of garlic, ½ tsp. ground black pepper and salt (or without it), a quarter cup of grated parmesan and 1 tbsp. l mixtures of any dried herbs, such as basil, thyme and marjoram.

Make medallions of 0.5 kg of fresh turkey, soak them in the marinade and refrigerate for half an hour. Bake medallions in the oven for 20 minutes at 180 ° C, turning them over once to get a golden crust. Serve medallions with berry sauce, for which 200 g of sour berries are freed from the tails, mix with the juice and zest of one orange, ½ tsp. grated ginger, a glass of water and any spices, such as pepper, cardamom, nutmeg and cloves. Cook the sauce for about 5 minutes, and then combine it with 1 tbsp. l sugar and cook for another 15 minutes. If you are preparing a dish for adults, 1 tbsp can be added to the gravy. l cognac - it will add spice and unusual aroma to the sauce. Also, ready-made medallions can be baked in the oven for 5-8 minutes under a hat from a pineapple ring and grated cheese.

Let the prepared medallions rest for a while under the foil for 5 minutes, and then serve with the sauce and fresh berries.

Pork Medallions with Bacon

This dish turns out to be very tasty and fragrant, for it you will need a piece of pork weighing 1 kg, cleaned of films and veins. Cut the medallions across the meat fibers, rub them with salt and pepper, and then wrap the slices of bacon. In this case, you can not be afraid to salt before roasting, because dry pork does not threaten, and thanks to the bacon the meat will be very juicy. For the flavor between the meat and the bacon, wrap the fragrant sage leaves. Bake medallions on a baking sheet for 40 minutes in an oven heated to 210 ° C.

At this time, prepare a sauce of 2 red onions fried in vegetable oil, then add to them the scraps of pork left after the formation of the medallions and fry them for 5 minutes. Pour in a sauce half a glass of meat broth and sour cream of 15% fat, bring it to a boil and cook for another 15 minutes.

You can experiment with medallions endlessly using a variety of marinades, breading and sauces. This dish will never bother you, and if you cook it from beef, veal or turkey in the oven or in foil, it will fit into any diet. Delight your family with healthy delicacies more often!

Beef medallions are an easy to prepare and very tasty dish. It came from French cuisine, where the cooks know a lot about cooking techniques: su-view - in closed form or flambe - over an open fire. But there are lighter options, chopped in a pan or in the oven - you get a dish no less sophisticated.

How to cook beef medallions?

Beef medallions go well with vegetables and rice. Especially tasty is the meat breaded from crackers, ground nuts or sesame, grain or corn flour and starch. To get a golden crust, chops need to be dipped to remove water. For piquancy, red wine is added to the marinade.

1. The taste of the dish is also determined by the marinade for beef medallions. If the beef is stiff, vinegar, soy sauce, or fruit acid will perfectly soften it.
2. The meat will be juicier if baked in foil.
3. Salt is not added to the marinade, otherwise the meat will let the juice and remain dry.
4. Creamy or sour cream sauce will help to save the over-dried beef medallions, they will pour the chops and stew in the oven for 20 minutes.

Gentle and soft medallions are obtained from beef apples. So they call the part of the carcass from the muscle of the thigh of the animal, where the meat is the most delicious. When buying a product, you need to pay attention to freshness, for this you need to press a finger on the tenderloin. If the flesh quickly regains shape, then a piece of excellent quality. Do not take too dark meat, this means that it has been frozen more than once.

Ingredients:

• beef bullseye - 1 kg;
• carrots - 2 pcs.;
• tomato - 3 pcs.;
• olive oil - 2 tbsp. l

Cooking

1. Cut the meat into pieces 2 cm thick.
2. Discard lightly, sprinkle with spices.
3. Fry on both sides for 8 minutes.
4. In fat, chop the chopped onions and carrots.
5. Add grated tomato, some water, seasoning.
6. Stew for 10 minutes.
7. Pour dressing meat.

Experienced housewives are advised to prepare beef tenderloin medallions to make it softer; after beating, pour lemon juice over it. Crushed garlic and grated ginger root, which are sprinkled with chops, will help preserve meat juice. Grated meat is kept for 20 minutes, 5 minutes before the end you can pour dry wine for a piquant taste.

Ingredients:

• meat - 1 kg;
• olive oil - 3 tbsp. l .;
• pepper - 0.5 tsp.

Cooking

1. Cut the meat into round pieces.
2. Lightly beat off, grate with spices.
3. Hold for 20 minutes.
4. Beef medallions in a pan are fried for 5 minutes, then the same amount is steamed over low heat.

It is best to fry the meat in olive or ghee, it is recommended to serve with dressing. Making beef medallions with sauce is very easy. You can make mushroom, cheese, garlic, mustard, fruit and berry. Gourmets are advised to try pomegranate sauce or guacomole. Use and ready: tkemali, satsivi, adjika, the simplest is cream sauce.

Ingredients:

• meat - 0.5 kg;
• butter - 40 g;
• vegetable oil - 30 g;
• cream - 1 tbsp .;
• dry basil - 0.5 tsp;
• vodka - 40 ml.

Cooking

1. Cut the beef into pieces in 1 cm,
2. Fry on both sides.
3. Dilute spices in cream.
4. Add vodka and set fire.
5. When it stops burning, pour cream.
6. Stew for 5 minutes.

A special delicacy is marbled beef, thanks to small fatty veins, the meat comes out very tender, juicy, it is almost impossible to spoil such a piece. Strongly beat off the pieces is not necessary. In order not to splatter, the meat is wrapped in plastic wrap before the procedure. It is recommended to fry marbled beef medallions in butter.

Ingredients:

• beef - 1 kg;
• butter - 2 tbsp. l .;
• a mixture of peppers - 0.5 tsp.

Cooking

1. Rinse beef, dry, cut into pieces 2 cm.
2. Grate with a mixture of peppers, herbs and salt.
3. Pickle for half an hour.
4. Marbled beef medallions are fried for 5 minutes on each side.

Beef Medallions with Bacon

Beef medallions - a recipe with bacon - will decorate the table. The meat will be juicier if each piece is wrapped with a strip of bacon, which is easy to tie with a thread. The “wrapper” will infiltrate the chops, giving them a smoked taste. The flavor bouquet will be complemented by a special dressing made of mustard, soy sauce and honey.

Ingredients:

• beef - 1 kg;
• bacon - 10 strips;
• mustard - 2 tbsp. l .;
• soy sauce - 1.5 tbsp. l .;
• honey - 0.5 tsp;
• vegetable oil - 50 g.

Cooking

1. Mix mustard, soy sauce and honey.
2. Cut the beef into pieces, pour the marinade.
3. Hold for 1.5 hours, turn over, pickle the same amount.
4. Get wet, grate with spices, wrap each piece of bacon.
5. Fry until crusty.
6. Put in a form, bake for 15 minutes.

Beef Medallions with Mushrooms

Rich and amazing taste get beef medallions with. More champignons are in use, but for the aroma it is recommended to add at least a little forest. Can be replaced with dried mushroom powder. So that the chops are fried the same way, they are made of the same thickness, the distance can be measured with culinary thread.

Ingredients:

• beef - 1 kg;
• mushrooms - 250 g;
• tomato sauce - 0.5 tbsp .;
• wine - 80 ml;
• chicken broth - 400 ml;
• vegetable oil - 30 g;
• olive oil - 30 g;
• ground pepper - 0.5 tsp.

Cooking

1. Wash the meat, cut, sprinkle with salt and pepper.
2. Grind mushrooms, fry in butter.
3. Fry pieces of beef until crusted.
4. Cover with mushrooms, simmer for 10 minutes.

Beef Medallions with Vegetables

Beef medallions go well with. Large selection: bell pepper, eggplant, zucchini. To make the meat more juicy, before frying it must be brought to room temperature. From herbs, rosemary, thyme and basil can be added. To complete the taste add mushrooms.

Ingredients:

• meat - 300 g;
• pepper - 1 pc.;
• tomato - 1 pc.;
• garlic - 1 clove .;
• champignons - 100 g;
• rosemary, basil, thyme - 1 branch each;
• eggplant - 1 pc.;
• zucchini - 1 pc.;
• olive oil - 1 tbsp. l

Cooking

1. Cut the meat, season with spices.
2. Fry thyme, rosemary and garlic in hot oil until flavor.
3. Fry chops in a mixture for 2 minutes on each side.
4. Grind vegetables into slices, sauté for 10 minutes.
5. Add soy sauce, mix.
6. Cover meat, stew for 10 minutes.

Beef Medallions with Cowberry Sauce - Recipe

Foodies will love beef s medallions. The taste of the supplement is sweet and sour, for an amateur, but very piquant. You can use both fresh and canned berries, fresh need to be washed, scalded with boiling water. Prepare chicken stock and red wine in advance. Of the spices suitable sage.

Ingredients:

• meat - 700 g;
• oil - 4 tbsp. l .;
• onion - 1 pc.;
• broth - 1 tbsp .;
• sage - 1 tbsp. l .;
• wine - 75 ml;
• lingonberry - 250 g;
• orange peel - 1 tsp.

Cooking

1. Cut the meat into pieces of 2 cm, grate with spices.
2. Fry for 5 minutes on each side.
3. Chop the onions, sauté together with sage for a couple of minutes.
4. Pour in the broth and wine, heat.
5. Pour berries and zest, cook until thickened.
6. Pour the medallions before serving.

Beef Medallions in the Oven

The beef medallions in the oven are no less tasty, such a dish will turn out to be more useful, and in order not to leak the meat juice, the pieces need to be wrapped in foil. To form a golden crust, the wrapper is removed 5 minutes before the end of cooking. To make the aroma richer, rosemary branches are fixed with a thread.

Ingredients:

• meat - 0.5 kg;
• olive oil - 40 g;
• hard cheese - 75 g;
• mayonnaise - 3 tbsp. l .;
• basil - 1 tsp;
• soy sauce - 50 g;
• lemon juice - 10 g;
• onion - 1 pc.

Cooking

1. Slightly beat the meat, grate the sauce and basil.
2. Cut, pour in lemon juice, put in the cold for half an hour.
3. Fry the pieces on both sides.
4. Put the chops in a greased form.
5. Grease with mayonnaise, sprinkle with grated cheese.
6. Put onion, cover with foil.
7. Medallions are prepared 15 minutes.

Grilled beef medallions

Grilled beef medallions will be a good picnic solution. It is quite possible to cook such a dish at home. For quick cooking you need chilled meat of young animals. If you bought frozen, then only without re-freezing. It is better to take a tenderloin or filet. Beef should be pink or red.

Ingredients.

Meat medallions - a delicious and original dish that came from French cuisine. It is a small round chops. It is prepared from any meat. But the best option is a beef bull’s apple, which is part of the back leg. It contains thin fatty layers, which, when cooked, dissolve and make the meat juicy, tender. Want to try such a dish? Prepare medallions from the Miratorg apple. This article sets out the most popular recipes for this French delicacy.

In the oven

Miratorg products are of high quality. Beef medallions from this manufacturer can be bought at almost any large store. They are sold chilled, in sealed vacuum packaging. Pieces have a beautiful saturated color, sufficient marbling. There is no film and cores. On the label there is not only a beautiful photo of fried medallions, but also all the necessary information about the product: composition, calorie content, weight, production date, storage conditions.

  For cooking in the oven you will need the following ingredients:

• Soy sauce - 1 tbsp. l
• Onion head.
• Mayonnaise - 30-40 gr.
• Cheese (hard) - 50-60 gr.
• Lemon juice - 1 tsp
• A mixture of peppers to taste.
• Any vegetable oil for frying.
• Herbs: basil, rosemary - optional.

First of all, the pieces are pickled. To do this, the meat is slightly beaten and mixed with a mixture of soy sauce and lemon juice. Shredded herbs, pepper are also added here. All this "beauty" is infused for 20-25 minutes. Meat thus prepared is fried over high heat for 1.5-2 minutes. You can use not only sunflower, but also olive or corn oil.

Advice! Due to the rapid frying over high heat until a golden crust is formed, the meat juice remains inside. This greatly improves the taste of beef.

The bottom of the mold is oiled. The apple slices are laid out, smeared with mayonnaise on top. Top layer - onion rings and grated cheese. The form is sent to the oven for 20 minutes. Temperature - 220 ° C. If the dish burns, you can add a little water or broth. Serve it with a vegetable side dish.

In the pan

Marbled beef medallions can also be prepared in the pan. The meat is pickled in the same way as in the previous recipe. After 30 minutes, the pieces are wrapped on the sides with strips of foil. This is done to maintain the shape of the finished dish. Medallions are laid out on a hot frying pan with boiling vegetable oil. Quickly fried for 2-3 minutes.

After that, the fire on the stove is screwed. The pan is covered. And the meat is touched to a state of readiness. Served with fresh, stewed or fried vegetables. You can use medallions prepared in this way without a side dish.

In a slow cooker

Round beef chops can also be cooked in a slow cooker. So they will retain their juiciness and high taste.

Essential Ingredients:

• meat medallions - 3 pcs.;
• garlic - 1 clove;
• ripe tomato - 1 pc.;
• hard cheese - 50-60 gr.;
• sour cream (20%) - 2 tbsp. l .;
• salt, black pepper - to taste;
• vegetable oil - 1 tbsp. l .;
• herbs, seasonings.

Wash pieces of meat, dry with a paper towel. Grate on all sides with a mixture of salt, pepper and seasoning. Let it brew for 15-20 minutes. After this time, pour the vegetable oil into the multicooker cup and turn on the “Baking” mode. Heat oil for several minutes. Lay out the medallions. Fry them on each side (4 minutes).

Advice! The cooker lid cannot be closed at this moment. Otherwise, the pieces will not get a beautiful golden crust.

Disable the “Baking” mode. Flip the pieces. Add warm water (2 tbsp.) Or broth. Turn on the "Extinguishing" mode. Set the timer to 60 minutes. Close the lid and simmer the dish. Half an hour after the start of cooking, the medallions must be turned over.

  While the meat is being cooked, the rest of the ingredients should be prepared. Squeeze the garlic into sour cream and mix thoroughly. Cut the tomato into slices of medium thickness. Grate the cheese on a coarse grater.

Open the cooker cover. Put the sour cream and garlic mixture on the medallions. Top - tomato circles and grated cheese. Add a little water and turn on the “Baking” mode again. Do not close the lid. Cook meat in this mode for 7-8 minutes. Serve with herbs and vegetables. You can use french fries as a side dish.

With mushroom sauce

To prepare marbled beef medallions with mushroom sauce, you will need:

• round pieces of meat - 3 pcs.;
• mushrooms (champignons, oyster mushrooms) - 300 gr.;
• carrots - 1 pc.;
• onions - 2 pcs.;
• garlic (clove) - 1 pc.;
• sour cream (20%) - 3 tbsp. l .;
• butter - 50 gr.;
• vegetable oil - 2-3 tbsp for frying;
• balsamic vinegar - 2 tsp;
• sugar - ½ tsp;
• salt to taste;
• favorite herbs and seasonings.

Wash the carrots, peel, cut into circles. Onion (1 head) - half rings. Salt, pepper, and lock the medallions into a container, along with carrots and onions. Mix gently. Pour balsamic vinegar, add herbs, seasonings. Send to the fridge for 30 minutes.

Advice! Before cooking, it is recommended to marinate beef. This is done in order to soften the fibers. After this procedure, the meat becomes tender and soft.

While the meat is pickled, you should cook the mushroom sauce. Cut mushrooms or oyster mushrooms into small pieces. Heat the pan and put the butter. Finely chop the second onion. Fry it in oil until golden brown. Add mushrooms to the pan. Fry for another 3-4 minutes. Add sour cream, garlic, water or broth (50 ml), sugar. Cook under the lid for 6-7 minutes. Salt, pepper to taste. Turn off the fire.

Quickly fry the pickled medallions on both sides over high heat. Add vegetables (carrots, onions) to the pan. Fry for 3 minutes. Get the meat and continue to cook the vegetable mixture. After 5-6 minutes, when the carrots become soft, turn off the heat. Pieces prepared according to this recipe are served in a plate with fried vegetables. Top with cooked mushroom sauce. The dish looks festive and beautiful. I would definitely want to take his photo.

In creamy sauce

Cooked beef apple, sliced \u200b\u200binto round pieces, goes well with creamy sauce. The meat must be fried on both sides in any vegetable oil for 4-5 minutes. It is desirable that a beautiful tanned crust forms on its surface. Tighten or completely turn off the fire. Pour the medallions in a deep pan with cognac or vodka (2 tablespoons). Set fire to alcohol. As soon as the flame goes out, add 20% cream (1 tbsp), salt, pepper, seasonings to the meat. Turn on the stove and simmer until the cream is thickened.

Advice! Thyme is the best seasoning for this dish. It can be used fresh or dried.

For a side dish, you can cook boiled potatoes, pasta, buckwheat porridge. The meat is laid out on a plate and poured with cream sauce from the pan.

These delicious, delicious medallions can be prepared according to the above recipes. Any of these dishes is suitable for both everyday and festive table. Bon Appetit!